I recently had the chance to chat with Kelly on her podcast . It was so great to talk to her. We talked about The Balanced Platter, about our kids, about nutrition, and of course about FOOD. Make sure you listen to it when you get a chance – folding laundry, cooking alone in the kitchen, washing dishes…

I was lucky enough to meet Kelly at the Gluten-Free Expo last April. The kids and I sat in on one of her cooking demos and watched in amazement as she casually made grain-free bagels (recipe below). They were simple, nutritious, and most of all, delicious.

One of the things I love about Kelly’s recipes is they’re loaded with healthy ingredients. But they’re also incredibly simple and delicious.

Some of the recipes in the book do contain eggs, but they’re all gluten-free, grain-free, and dairy-free.

The book begins with a list of Kelly’s most-used ingredients, among them: coconut flour, chia seeds, stevia, and coconut oil.

The first recipe I made was the Spunky Pie Crust, a grain-free and easy to use pie crust. I filled the crust with Kelly’s recipe for Banana Coconut Cream Pie. This was my birthday breakfast and dessert, and it was nothing short of fabulous. Which is exactly what every birthday girl deserves!

I also love making Kelly’s muffins – a far cry from the sugar-laden ones that won’t leave you feeling full for more than ten minutes. The cookbook has a few muffin recipes but my favorite is her Blueberry Muffins. Kelly’s recipes are so easy to make, and they’re fool-proof! You can have a batch of healthy muffins on the table for breakfast.

Lastly, Pete and I have become slightly addicted to the Foothills Bagels (recipe below), the very bagels that Kelly made at the Expo. I can’t believe how easy they are to make, and how tasty they are. We double the recipe now since we go through them way too fast!

Form the dough into a ball with your hands.
I put some oil on my hands so the dough doesn’t stick to them.

Divide the ball in half.

Break each half in two, so that there are four balls.
Roll each ball in your hands, then push one finger through the middle and shape the dough in a ring.

They do rise slightly in the oven, so the size of the hole will shrink during baking. Tip: Use dry or slightly oiled hands to shape the dough, not wet hands. When my hands are wet the dough tends to break.

Bake on a slightly greased cookie sheet for about 24 minutes. Makes 4.

THIS GIVEAWAY IS NOW CLOSED

Contest rules: Contest will be open until Tuesday, February 28th at 11:59 pm CST. Winners will be chosen with the help of Random.org. International winners are responsible for any duties and tariffs.

My daughter encouraged me to go gluten free. I feel so much better. It opens new doors to wanting to eat healthier than ever. She showed me your site and it is now bookmarked. This cook book would be amazing for both of us.

Being new to this way of life and nutrition…I would love to receive this book. I think it would be a great way for me to learn how to create healthy food for my family. I would love to win this copy!!!!

I am a grand-mother of 6, aged 2-13, and we all have food sensitivities; so I am always looking for recipes we can enjoy eating and cooking together! It would be a welcome addition to add this cookbook to our healthy eating program. Thank you kindly!

I would LOVE a copy of this as I’ve been recently diagnoised with food allergies, gluten, dairy, egg, oh my… I’be been using a lot of bean flours and noticing my stomach isn’t handling those too well either..ugh.. Need all the help I can get! Thanks for the offer!
Tanya

This would be awesome for me. My three children are all intolerant to gluten and egg and two cannot have milk. I’m actually thinking about buying a copy of it to give away at the signing event for my GF children’s book when it gets scheduled.

I have been researching all about grain free, and am already sugar, gluten, egg and dairy free. This is the cookbook I have been waiting for,lol. I purchased my first thing of coconut flour two weeks ago, and have been looking for just the right recipe. The banana cream pie looks so delicious, as I am a sucker for sweet things, and the bagels, well a grain free bagel! My hips will thank you! I love the Spunky Coconut blog, so I cannot wait to get ahold of more great recipes in this second cookbook! Thanks for sharing Maggie!

A little over a year ago I started eating gluten free, in addition to already have eaten dairy free for years as part of my treatment plan for Crohn’s Disease. Eating gluten-free, dairy-free, and refined-sugar-free has helped control symptoms and been a huge part of my journey back in to remission. I’m currently a college student and off the meal plan because of this diet and do all of my own cooking. Kelly’s blog was the first blog I found and followed once I started incorporating a gluten-free (and refined sugar-free) into my diet. I grown to love cooking and developed a passion for experimenting with recipes as well as sharing my meals and knowledge with others. I would absolutely delight in having this book.
Thanks so much for doing this!

Oh how I would love Kelly’s cookbook!!
I have been following her blog for a couple of years.
My battle with Lyme Disease has brought about
a wonderful new perspective on cooking for my family!
Blessings come in the midst of trials for sure!!
We have made many of her recipes and would LOVE
a copy of her cookbook! Thank you… Your blog is awesome!

I am a GF newbie and I don’t even own a GF cookbook yet. I would love to win this! Being diagnosed with a gluten allergy is not fun but it might be fun if I can learn to cook well with GF products. THANKS!

I just started gluten-free/dairy-free living and I never realized how much gluten & dairy is in every college student’s pantry. Now I’m on a quest to make the GF & DF affordable… even by college student standards

On the weekend I made your chocolate chip cupcakes ( the gluten eating hubby got into them) and today I came back to find your super banana muffin recipe. I stumbled onto the COOKBOOK CONTEST which if I won , would really help out this gluten, dairy,egg free ,healthy living ,cocanut lover, with her daily quest of what’s to eat! Thanks for opening up my world
with great recipes and words of wisdom.( took a beginner’s computer course Sept. 2011) I tell everyone I know ,who could benifit, about your site. Thankyou, Thankyou, Loretta Giza ,Ont., Canada.

Maggie Savage is a Registered Holistic Nutritionist who is passionate about the connection between food and health. She can’t help but take that passion and share it with the world as she is committed to showing everyone how easy it is to live your fullest life feeling good and looking fabulous. Maggie’s passion was born out of her husband’s diagnosis with Celiac Disease in 2004. Six years later, Maggie’s son was diagnosed with food intolerances to gluten, dairy, and eggs. Maggie took matters into her own hands and committed to healing her family and keeping them healthy. Maggie loves real food, organic farmers, and healthy gluten-free living.

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